Are chickpeas everyone’s favourite pulse, or just the one they are most familiar and comfortable with? Do you stock up to make the nations favourite dip, hummus? Or do you make curry, soup or add them to a salad? The chickpea is indispensable, especially now when some days, despite all the time, we require something quick and nourishing with little effort but lots of flavour. This is a plate of sunshine.

Use tinned chickpeas, or home-cooked. Whatever you have. Take the sharp edge of the red onion by letting it sit in the lemon juice for 10 minutes before dressing the chickpeas. Use whatever herbs you have, basil, oregano, parsley would all work very well too. Lime juice would be lovely here but if you have no fresh citrus, use vinegar (any except malt vinegar which would be too harsh). Taste as you go, and enjoy the results. Continue reading

Here is something light and bright for you, that is punchy enough in flavour to bring lots of joy to your January. Although this is not a penitent January dish. It is fabulous all year round and deserves celebrating. Humble ingredients are the best and they are so easily elevated.

Have you met my friend Gojuchang?

Gojuchang, if you don’t know it yet, is Korean fermented chilli paste and it is an absolutely sublime ingredient. Hot, deep and rich, it tells lies about your cooking. It tells that you have cooked things for longer than what you have and that everything is far more complicated than you know it is. You have to have it in your cupboard. Continue reading

Well hello darker evenings. How is it that you always descend so quickly? We bounce from summer to chilly to dark in a matter of weeks. I do love the seasons but this time of year requires care and adjustment. I feel like I have the hibernation instinct of a bear. All I want to do is cook and eat (well, always I know but more so!). With the best of the season that usually means a cosy collection of soups front of centre.

I love a pumpkin, that isn’t new. Within the pumpkin (and squash!) family there is much to explore. I have a few favourites, at this time of year Crown Prince Squash and Delicata Squash are two favourites. Today we are going to talk about Crown Prince. With rich dense orange flesh and a deep flavour it is the perfect starting point for many things. Pancakes, waffles, soups, stews, pilaf, gnocchi. You name it, I have probably made it with Crown Prince Squash recently.

Who doesn’t love pumpkin soup?

Today I am going to share this simple recipe for Crown Prince Squash, Ginger and Coriander Soup with you. It is so bright and full flavoured. As much as coconut milk loves this squash, I dar say as much as I do, I only add it on the top allowing the squash to shine in the soup. Continue reading

I love soda farls. Speedy Irish soda bread cut into triangles and fried, quicker than the time it would take to go to the shop for bread. And SO fresh. As the name implies, the bread is raised with soda (bicarbonate of) as opposed to yeast, the bicarbonate triggered by the acidity of buttermilk. I have played around with the recipe many times in the past, making black pudding soda farls, bacon soda farls, and farls with spring onions and herbs. These new versions are my current favourite.

Buttermilk can be difficult to source here, real buttermilk at least. In Ireland it is sold in the milk fridge in most shops, even small ones, in litre cartons the same size as milk. Here in the UK, it is more likely to be sold in a small cream carton, if you can find it. No need to worry though, it is easy to replicate it by souring some milk with yogurt, or a squeeze of lemon. Dairy free? No problem either. In fact these farls are dairy free as I am currently on a medical exclusion diet (the details of which are too boring for here). I used coconut milk with a generous squeeze of lemon. The coconut milk replicates the texture of the buttermilk perfectly when diluted down a little with the lemon, and the farls don’t taste remotely coconut-y. Perfect. You can also substitute a good almond milk, or any other dairy free milk of your choice. Just don’t forget the lemon. Continue reading

What do you think of cold soups? Some people absolutely rage against them, don’t they? But they can be so good. Gazpacho? CHECK. Aja Blanco? Hells YES. That delicious confection of almonds, raw garlic, extra virgin olive oil and sherry vinegar, with green grapes halved on top to finish. And of course, vichyssoise, aka wonderful leek and potato soup. We usually eat it hot here, but the tradition in France is to have it cold and it is gorgeous.

It isn’t hot I know, at least it feels cool at 22 deg C with a breeze. My internal thermostat was forever reset by those days early in the summer in the mid 30’s and a few days over 40 in Ottawa in June. Yet, I wanted something cooling, and my friend, who is ill with a poorly intestine did too.

Dal is a favourite of mine, I have blogged about it more than once. Sometimes as a whole meal with egg (you know I love them), often with tadka (a perky mixture of spice and aromatics), always a cheerful sunshine yellow (although I am partial to a black spiced dal makhani too swirled with a little cream and I will share more on that soon).

This dal is cheerful and elegant with lemon and coconut. It is one to make in a big pot for friends for a summer weekend lunch, or one to make and store in the fridge for comfort, or in the freezer for a later date. I must have had four bowls of this. I don’t bother soaking the dal, which means it takes longer to cook it, but it will still be done in 40 minutes. And it just cooks away, right? It needs little attention. Continue reading

My heart feels heavy today and so I need something light. The past few weeks have been intense in a busy and complicated kind of way, and it all takes a toll eventually. As it did today. Tomorrow will be brighter.

On a gorgeous summers day like today (27 deg C in my part of London), my body calls for something fresh and bright and breezy. I didn’t want complications but I did want to eat something fresh and delicious and soothing. I wanted spaghetti and I wanted it with tomatoes, some fragrant basil and the punch and flavour of a hot red chilli. Fresh chilli would only do, I wanted more than the heat, I wanted the fruitiness and the gorgeous aroma. I wanted it to taste of summer and sun, and not of something that had been dried some time ago.

Tomatoes at my farmer’s market. The two central rows are the tomatoes that I bought for this week.

Sounds dreamy doesn’t it? And it was. Perfect for a sunny afternoon. It comes together quickly and it is as pretty as a picture. Any edible flowers will do and there are many. If you don’t already have a nasturtium plant I heartily suggest that you procure one. They grow easily, need little space and they are productive. Flowers and leaves taste and look great (a little peppery), and there are lots of different colours, mainly cheerful shades of orange, yellow and red. When they go to seed, you can treat the seed pods as capers, and pickle them. Here I use nasturtium, both flowers and leaves, but also cucumber flowers (a real garden treat, gentle and tasting of cucumber) and joyful chicory flowers. Continue reading

Socca is a wonderful thing. So easy to make, and very delicious. Using chickpea flour it is also gluten free. This recipe whisks me back to Nice, to a summer there when I was 19. It was only my second summer away from Ireland, my first trip abroad ever I had spent on a farm outside an idyllic looking English village outside Canterbury picking apples. I say summer, it was 3 weeks and a brief trip to London after, but it allowed me to peek at the possibilities available to me and dream of a travel filled future. The following year, after 1 year in university, I headed to Nice for the summer.

Nice was a whole different thing. I lived in a small studio apartment not far off the Promenade des Anglais (a boulevard bridging the city and the bright blue sea). I worked in a market in the evening, wandering during the days, loitering in bookshops and anywhere I found interesting. I read biology texts in French to try and develop my language skills (I was studying for my degree in Biology at the time). I read and I walked and I swam in the salty Mediterranean Sea. I burned my feet on the stones on the beach and I jumped from one stone to another to reach the sea before discovering that I would be spectacularly out of my depth after a couple of feet. I worked from 5 until midnight every day, every week, and then I went for pizza most days with friends that I had made there after we finished. I discovered jugs of rosé, pizza with thin gorgeous ham and bottles of chilli oil hiding sprigs of rosemary and dried chillies. Continue reading

Yesterday was a perfect London day. 24 deg C, bright sunshine, and a lovely tease of a breeze. No humidity that my hair could sense, or my skin. Yesterday was a day that rushed in and yelled summer, and then pulled away again. It is ok, it is coming back later this week, I believe.

A day like yesterday tickles my memory and brings me to places like Greece. Specifically the islands, I love an island, being a child of an island myself. I love being by the water, and that feeling of being carefree. A feeling I don’t think I have felt in a while and that I ache for. Memories of bright Greek salads (so good in Greece but they rarely translate outside), bowls of thick Greek yogurt with generous sploshes of local honey, moussaka with a cloud light topping of eggy bechamel. And fava, one of my favourite things to eat in Greece. Continue reading

It has just started snowing in London. Snow! I am hiding inside under my duvet while I work, with the heating on. I need carbs and spice and a perfect egg with a runny yolk.

Masala fries are in my mind a lot recently, not just because they are delicious and so satisfying, but also because my corner shop has started stocking them in their freezer. I see them every time I walk out of the shop. They are so easy to make at home, and as with most things, all the better for it. Today was the day that I would make them. Continue reading

Sometimes you need something creamy, a little sweet, with some spice. This last Sunday evening, I was craving something soft and rich and gorgeous. Not baby food, it should still have some texture, but I wanted it to be velveteen with an underlying almost fierce bite. It needed to be savoury too and it better have a cheesy crust, lets make that a parmesan one. Continue reading

How does my garden grow? Very well. Too well, sometimes. Some plants just don’t know when to reign it in. YES: I am looking at you sprawling tomatoes, and why all so green?! I see one that looks like it might blush soon. Continue reading

Some things are just good. Some surprising things. Cucumber has never been a veg that I have rushed out to buy. It has its place in pickles and raita and other lovely things, but cucumber has never been a shining star for me. Cucumber has been a soothing calming addition to other dishes.

Courgette flowers continue to be a joy. Cheering my mornings with their generous wide open petals reaching for the sky with happy abundance. Greeting bees and then once the bees have had their turn, they come into the kitchen for me. Such a versatile ingredient, cooked until wilted just so and still retaining texture, they taste a little of courgette and mostly of themselves. Continue reading

Courgette flowers were a key reason for my fierce desire to plant a kitchen garden. They were always so unavailable and expensive, when I found them they would never last very long. Many times I would trundle home from the farmers market with a tiny expensive clutch of them, only to discover them wilted and sad the next day when I went to cook with them. Continue reading

Dal, that gorgeous spiced lentil soup, is one of those dishes that I revert to on a cold day outside. When I want something full flavoured that requires little attention, something that I can make a big batch of, and eat for the next couple of days, treasuring every bowl. It is also one of the most frugal bowls of food that you can eat. Just pulses, water and spice and some garlic. In season, I add chopped tomato too. If I have it in the fridge, I will add some fresh coriander. Curry leaves are wonderful with dal too, fried a little with the spices. Dal is one of the dishes that I make when I don’t have the time or the inclination to get to the shop, so I work with what I have. To make a meal of it, I add a boiled egg on top, better still gorgeous perky quails eggs, boiled until just set with the yolks still soft.

I use moong dal for this, occasionally chana dal. I prefer moong dal as it is mushier when cooked, whereas chana dal tends to hold its shape. A combination of the two works well too. This time I added some pumpkin, well a kabocha squash to be precise. I love the rich deeply flavoured orange flesh, and the gentle creamy texture it acquires when cooked through. Some coconut milk gives it a layer of richness and mellows it out.

Cover the dal and pumpkin with water in a sauce pan, ensuring that the water covers the dal to an inch higher than it. Add the turmeric and bring to the boil. Reduce the heat and allow the dal to simmer gently. It will take about 20 – 25 minutes to cook. Top up with water if you need to, a little at a time.

About 10 minutes in, toast the cumin seeds in a dry hot pan for about a minute. Grind in a pestle and mortar or spice grinder.

Heat a tablespoon of oil in the frying pan and add the garlic and chilli for a minute. Then add the ground cumin and mustard seeds and fry for a couple of minutes. Turn the heat off.

When the dal is almost tender, add the coconut milk and stir through. Allow to cook further. When the dal is tender it is ready. Season to taste with salt and black pepper. The black pepper is important as it enhances the absorption of curcumin in turmeric, which is a natural powerful anti-inflammatory agent and anti-oxidant. It tastes good too.

Serve the dal with a teaspoon of the spices and garlic (and some extra chilli too if you like, fry it first). Garnish with whatever else you fancy as per the blurb at the top.

Do you know Magic Corn? Those little stalls that you see in random places? They sell corn mixed with butter (although I think margarine), spices, powdered cheese etc. I must confess to having a little pang every time I walk past it. I know it is utterly processed but it tastes so good. I discovered it in a moment of weakness in a suburban shopping center a few years back. I try not to have any now. My body is a temple, a temple dedicated to indulgence and joie de vivre. I am trying to turn that around just a little bit. Incidentally, the same goes for haribo, which is my kryptonite.

So, rather than fail and submit at the Magic Corn stand, I started to play around with corn combinations at home. Corn in butter or oil with spices, different cheeses, lots of different curious dressings. One of my favourites is Esquites from Mexico, where they have 59 different types of indigenous corn and a lot of wonderful corn dishes. Esquites is similar to Elote, where corn on the cob is slathered with mayonnaise (I sometimes prefer creme fraiche for brightness), Mexican cheese (feta works), coriander and lime. It is gorgeous. Esquites is pretty similar but the corn kernels are shucked from the cob. The result is a gorgeous vibrant corn salad, a world away from Magic Corn and with even more satisfaction.

Note on the recipe: I used dried chipotle, which I suggest you seek out (you can buy from Cool Chile Co online and in some shops and delis, The Spice Shop also sells chipotle online. I love the smoky heat, it is gorgeous with the corn. You can also get tins of chipotle in adobo which you could use too. You can substitute normal chilli, and it will still be good, but the chipotle gives it something special. You can substitute frozen corn if out of season, about 500g. In Mexico cotija cheese is used but I substitute feta as it is more easily available here.

Chipotle Elotes (Gorgeous Mexican Corn Salad)

Serves 2

Ingredients

3 ears of corn, corn kernels removed (cut the end off, stand the cob vertically, then run a knife down close to the core, releasing the gorgeous kernels – save the cores for stock!)
1 tsp finely chopped dried chipotle
1 tsp dried oregano (I used Italian oregano, which is not the same as Mexican oregano but works very well)
3 cloves garlic (peeled and finely chopped)
3 spring onions, finely sliced (green and white parts)
150g feta cheese (in the US you can easily get cotija cheese, but feta substitutes well in Europe)
2 tbsp mayonnaise
juice of one lime
1 tbsp butter and 1 tbsp light oil

sea salt and black pepper to season

Method

Sauté the corn kernels in the butter and oil over a medium heat until tender – about 12 minutes.
Add the garlic, oregano and chipotle and cook for a few minutes further.
Take off the heat and stir through the spring onions, mayonnaise and lime juice. Season to taste. Crumble the feta on top and stir through lightly.
Eats well warm or cold.
Enjoy!

Wild garlic pesto does feel a cliché but when it is so delicious, why shouldn’t it be? Wild garlic, if you haven’t cooked with it yet, is a broad garlic flavoured leaf, slightly sour, and fantastic with anything creamy, cheesy and it is the best pal for the humble spud. It grows abundantly in the shade, white flours sprouting out in clusters on elegant stems, leaping towards the sunshine.

It is wild garlic season here, but near me we mainly have three cornered leek (often confused for wild garlic), which is too grassy for pesto. I tried to source some proper wild garlic, I cried out for secret sources – I WON’T TELL ANYONE, I SWEAR! – but no joy, I failed. I am deeply impatient, and I had a visceral need for the stuff. Praise the internet for intervening and saving my brain and wild garlic free larder, a very kind twitter friend sent me some in the post, and I have been playing with it ever since.

Three cornered leek, garlicky & oniony is lovely, but it ain’t wild garlic!

Wild garlic pesto is made in many ways. I chose almonds for body, 36 month aged parmesan for that perfect cheesy umami hit, a lovely fruity extra virgin olive oil with a hint of bitterness and some wild garlic. I played with the volumes, and while they suspiciously come to the same amount in grams, the volumes are different, and they work very well, with just the right garlic punch and shade of green. The oil may seem a lot, but it needs this as a minimum or it is too dry. It also helps keep it fresh, protecting it from the air. Hey, it is healthy too, particularly as unheated and retaining all of the goodness. When using this pesto, I sometimes add more to thin it out or help it spread. Use your own judgement for yours.

As lovely as this is used in the traditional pesto sense as a dressing for pasta, it is great as a condiment elsewhere. This was lovely as a dressing for a crisp potato hash with bacon and eggs for brunch today, and beautiful on toast with some radishes.

I love me some beans, I can’t get enough of them. It shocks people often to discover that I used to be vegetarian (WHAT?!), but you know, I was worried about industrial farming (I still am), and my degree studies were in physiology, including anatomy, which involved human dissection. Yes, HUMAN dissection. I went home one evening after an anatomy dissection, cooked some chicken and thought that it all looked too similar, the flesh and the fibres (sorry, but it is true), my stomach turned and that was that, for a long while. Then as the farmers market movement took hold properly, and people and even supermarkets started to become more concerned about meat and meat sourcing, I came back on board.

These years of vegetarianism taught me a lot. I explored pulses, vegetables, herbs and spice. I learned how to add flavour without adding meat, and I resurrected my university nutrition studies to ensure that I was eating nutritionally balanced meals. I studied more, I learned about new and exciting ways that I could eat. I devoured cookbooks, I obsessively read online. I fell in love with pulses, completely. All sorts of beans and lentils, I would fill my suitcase with bean shaped curiosities from everywhere that I travelled and bring them home.

One place I have yet to travel to is Egypt, but I have explored the food in London and in my own kitchen. One of my favourite discoveries when I first moved to London was the wonder of a bowl of ful medames (always spelled in a myriad of ways like dal|dahl|dhal!), a beautiful breakfast dish of small ful beans (dried baby broad beans), gently spiced and cooked for hours with garlic and eggs boiled within, which are served on top. I used to eat it all the time and made it my mission to perfect it at home. I think I feel a post coming on!

Dried broad beans are a superb ingredient. I loved how they cook them in Puglia, until soft and served as a gorgeous dip rich with local olive oil and mountain oregano, ripe for you to drag some crusty bread through. I brought lots home, but I buy them in local Turkish shops too. Jane Baxter, the originator of this falafel recipe, highly recommends British grown organic beans from Hodmedods, who sell them online too. You need these unassuming beans in your life, I promise you.

Which leads me on to what exactly an Egyptian falafel is. It is a falafel shaped from broad beans with spices, herbs and other joy, coated with sesame seeds. A lovely alternative to the chickpea falafel we all know so well. The falafel recipe is adapted from Jane Baxter & Henry Dimbleby, and it has a lovely story associated too (see after the recipe).

Have you got a favourite falafel recipe or story? I have many! I used to live on them when I was fresh out of university and living in Amsterdam. Another day for those, but tell me yours!

Prepare your sides first. For the cauliflower, heat a tablespoon of oil and fry the spices in it. Toss the cauliflower in this for just a couple of minutes then season with salt and leave to the side to cool. For the carrot, simply mix the sesame seed and fresh coriander leaves in (it makes such a flavour difference, it is hard to believe!). Prepare your tahini lemon dressing by whisking everything together and adjusting to taste. It will start thing and grainy but comes together quickly, so don't worry if it looks weird, it will.

Make your falafel. Drain the split fava beans well in a sieve or colander. Tip them into a food processor, along with the rest of the falafel ingredients, except for the sesame seeds. Blitz the ingredients to a rough paste and tip it out on to a clean surface.

I have a little falafel press that I bought in a Turkish food shop which shaped 24 small falafels. I recommend getting your paws on one of these if you can as it just makes it easier. Otherwise, follow Jane's instructions: divide the mixture into 12-16 pieces, each about the size of a small golf ball. Press them down with your fingers to make small patties.

Sprinkle around 3 tbsp sesame seeds on to a plate and coat each side of the falafels roughly with the seeds. Transfer them to the fridge for at least 10 minutes.

To cook the falafel, fill a small pan with oil to a depth of about 3cm. Heat the oil – it will be ready when a piece of bread dropped in sizzles and turns brown quickly. Turn the heat down and start to cook the falafel in batches. I cooked mine 6 at a time and kept them warm on a baking tray in a low oven. Cook each side for 2-3 minutes, or until it is golden brown then flip them over and fry the other side.

Hello! I’m Niamh (Knee-uv! It’s Irish). I love to cook and share my recipes here for you to recreate in your kitchen. Everything I make is packed with flavour and easy to recreate. I aim to be your friend in the kitchen and to bring the flavours of the world to you. Come cook with me!